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SALADS:
Caesar Salad
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Caesar
Salad |
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This "blended"
version makes it so much easier to prepare the caesar
dressing...
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2
bunches |
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romaine lettuce, torn into pieces |
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½
cup |
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olive oil |
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¼
cup |
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blue
cheese, crumbled |
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¼
cup |
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lemon juice |
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1
large |
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egg |
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4
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anchovy fillets, drained, rinsed,
chopped |
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1
clove |
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garlic, minced |
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¾
tsp |
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salt |
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½
tsp |
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dry
mustard |
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¼
tsp |
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tabasco |
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¾
cup |
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croutons |
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½
cup |
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fresh Parmesan, grated |
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1 |
In food
processor, place olive oil, blue cheese, lemon
juice, egg, anchovies, garlic, salt, mustard and
tabasco. Blend until smooth. Refrigerate. |
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2 |
To assemble
salad, place torn romaine in large salad bowl.
Add croutons and Parmesan. Add dressing a little
at a time and toss. |
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Servings: 10
NET CARBS:
2.48g. per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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149.56 |
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Calories From Fat (83%) |
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123.43 |
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% Daily Value |
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Total Fat
13.88g |
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21% |
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Saturated Fat 3.07g |
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15% |
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Cholesterol
29.04mg |
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10% |
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Sodium
373.14mg |
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16% |
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Potassium
46.41mg |
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1% |
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Carbohydrates
2.67g |
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1% |
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Dietary Fiber 0.19g |
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1% |
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Sugar 0.27g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
2.48g |
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Protein
3.98g |
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8% |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "The blue cheese really adds to the
dressing. It was easy to just pop everything in the blender.
A great caesar recipe."
-Houston, TX
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